Caffe Storico To Open In The New-york Historical Society: Starr Restaurants Brings Italian Small Plates To A Manhattan Landmark

On Dec. 10, restaurateur Stephen Starr will bring casual elegance to the New-York Historical Society in the form of a Venetian Cicchetteria with the opening of Caffe Storico-(Italian for "historic"). The 74-seat, 1,500-square-foot restaurant, also available for catered events, is part of the recent $65-million renovation of the iconic Central Park West institution.

"We are honored to be part of the newly renovated New-York Historical Society, an acclaimed New York cultural institution," says Starr. "We've assembled a menu that is approachable, yet refined, and complements the restaurant's bright, intimate dining room-making it the perfect venue for a meal or event."

The restaurant will feature classic Italian cicchetti, house-made pastas and a selection of hearty entrees. Helming the kitchen is award-winning chef Jim Burke who brings an earthy and simple style to the menu, informed by his time spent cooking in Italy.

Chef Jim Burke brings both accolades and credentials with him to Caffe Storico; he was a recipient of Food & Wine magazine's 2008 Best New Chefs Award, and nominated for the James Beard Best Chef: Mid-Atlantic Award in 2009. Chef Burke, who most recently co-owned the restaurant James in Philadelphia with his wife, first developed his Italian cuisine pedigree at the Michelin-starred Ristorante Frosio in Alma, Italy. Stateside, he then apprenticed under celebrated chef Marc Vetri at Vetri in Philadelphia, before joining STARR Restaurants as the chef at Angelina, also an Italian restaurant.

The menu echoes rustic Italian culinary sensibilities with a modern twist; cicchetti include Polpette di Carne, Baccala Mantecato, Grilled Cuttlefish, Shrimp Tramezzini and Arancini. The pasta portion of the menu features comforting yet unique dishes, such as Hand-Rolled Garganelli with cauliflower, pine nuts and bottarga di muggine; Risotto a la Kristina, named after Burke's wife, which features prosecco and oysters; and Pappardelle with Duck Ragu, served with shaved chocolate and orange, a signature dish that Burke borrows from his former eponymous restaurant. The menu is rounded out with entrees including Roasted Sea Bass with cannelloni beans and herb salad, as well as a Dry Aged T-Bone Steak with patata al forno and broccolini.

Cicchetti and pastas are showcased on Caffe Storico's lunch menu alongside a selection of panini such as Tuna & Artichoke, Wild Mushroom & Fontina and Prosciutto San Daniele & Mozzarella. The brunch menu features both sweet and savory with dishes such as Polenta & Eggs with taleggio cheese, Ricotta Cavatelli with lobster and black trumpet mushrooms, Chocolate Chestnut Crespelle with star anise ice cream and Sweet Ricotta Gnudi with crisp bacon and maple syrup.

True to Italian form, the dessert menu will offer revisions on Italian classics, such as Tiramisu, Amaretto Semifreddo with squash caramel, and Chocolate Budino with drunken prunes and whipped creme fraiche. The 50-bottle wine list hails entirely from Italy, featuring an expansive by-the-glass list of 20 selections.

The unveiling of the New-York Historical Society and Caffe Storico marks the end of a three-year renovation of the museum. Designed by SLDesign, the restaurant features white artisan-crafted 15-foot-high display cases that surround the restaurant and evoke the charm of the museum's 19th century Victorian past. Herringbone wood floors and brass chandeliers enhance the look. A bright yellow, 30-foot-long seating banquette functions as a modern point of departure from the historic backdrop of the venue, and accompanying sleek furniture lends the dining room a classic-meets-contemporary style. A warm grey-and-white streaked Italian Statuarietto marble slab forms a monolith cicchetti bar, with preparations done counter-side.

Adorning the walls are Chinese and 19th century European porcelain and Staffordshire china-a